I Can Cook Yan'S Velvet Corn Soup

• 6 cups chicken broth
• 1/4 lb shrimp (peeled, deveined, and coarsely chopped)
• 1/2 cup ham (diced and cooked)
• 1/4 cup water chestnut (coarsely chopped)
• 1 (16 ounce) can cream-style corn
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 3 tablespoons cornstarch (mixed with 1/3 cup water)
• 2 egg whites (lightly beaten)
• 1 green onion (thinly sliced)

1. Boil broth in a 3 quart pot.
2. Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
3. Add cornstarch solution and cook, stirring until soup boils and thickens.
4. Remove from heat and slowly drizzle in egg whites, stirring constantly.
5. Sprinkle with green onion.

chicken broth, shrimp, ham, water, creamstyle, sesame oil, salt, white pepper, cornstarch, egg whites, green onion

Taken from www.food.com/recipe/i-can-cook-yans-velvet-corn-soup-172693 (may not work)